viernes, 15 de marzo de 2013

Webinar: Biofilm battles in food manufacturing

The presence of BIOFILMS is a major problem for food processing.

Biofilms can be found in almost any environment, including food manufacturing plant. They can contaminate food with spoilage and pathogenic microorganisms; also they produce enzymes or toxins that may threaten product safety so they are a concern to the food manufacturers.

Biofilms are associated with polysaccharide material that binds them firmly to surfaces and makes the removal of biofilms difficult. Understanding the nature and development of biofilms in food systems can help us in managing them to improve product quality and the efficiency of food manufacture.

Date of conference interactive: Mar 21 2013 2:00 PM – 3:30 PM (EDT)  
The presenter is Dr. Steve Flint, Professor in Food Safety and Microbiology and Director of the Food Division Institute of Food Nutrition and Human Health (IFNHH) at Massey University in New Zealand.

Areas covered in the webinar:
  • -          Definition of a biofilm
  • -          Different stages in biofilm formation
  • -          Factors involved in the attachment of cells to surface
  • -          Conditions favoring bacterial colonization of surfaces
  • -          Specific aspects that are unique to biofilms in the food industry
  • -          Effects of biofilms in food manufacturing plant
  • -          The resistance of biofilms to cleaning and sanitation
  • -          Methods to control biofilms, traditional and alternative

Aporte: Ninoska Cordero M.

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